Cake Shop - Mini Strawberry Cakes

Makes 4 mini cakes

Ingredients:

one 4-hole silicone mini bundt pan

Cake:

3/4 cup plus 2 Tbsp organic whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup maple sugar
1 cup full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature
1 tsp pure vanilla extract
1 Tbsp cider vinegar


Filling:

about 1/2 cup strawberry jam


Frosting:

3/4 cup vegan butter, I used Earth Balance (at room temperature)
1-2 Tbsp plant-based milk (add 1 then if needed add another if the frosting comes out too stiff)
1 tsp pure vanilla extract
1/4 cup freeze-dried strawberries, blended in a blender until they are fine powder
2 cups powdered sugar

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.
Grease the bundt pan.

In a large bowl, whisk together flour, baking soda, sea salt, and sugar.

In a small bowl, whisk together coconut milk and vanilla extract; whisk into the flour mixture until well combined.
Stir the batter with the cider vinegar.

Pour batter into a pan that has been prepared.

Put the cake in the oven and bake for 25 to 30 minutes, or until a tester inserted in the centre comes out clean with only a few wet crumbs attached. Take out of the oven and allow to cool down fully.

Put a dollop of jam in the middle of every cake.

Beat together the butter, milk, and vanilla until frothy to make the frosting.
Incorporate the powdered sugar one cup at a time, followed by the strawberry powder, and beat until thoroughly combined, light, and fluffy (if the frosting is too stiff, add that extra tablespoon of milk).

To keep the jam inside the cakes, ice the tops and sides of the cakes.

Present!

Cakes can be kept for up to a week in the refrigerator covered.

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